In my second installment of high altitude baking, I really went for something challenging: a true cake. Cookies bake for a short period of time, meaning that recipes really don’t need to be altered all that much. However, cakes are in the oven longer, and rising is much more important. Though there are plenty of websites online that explain adjustments of various ingredients at altitude, I decided it would be more fun to find an actual cookbook. What I found was a great little spiral bound book called Mountain High Cakes, written right here in Jackson, Wyoming!
Again, apologies for formatting – this post is written on my iPad, a step up from my phone, but still without my usual editing tools at hand. If you come back in a week, it should look like everything else again.
This recipe is adjusted for altitude – so save it for a time when you find yourself between 5,000 and 7,500 feet.
First, in a large bowl, cream butter.
In a small bowl, whisk together the sugars. Add to the butter and cream together. Next add the egg yolks, one at a time, beating to combine after each addition.Mix in the vanilla and almond extracts.In a separate bowl, whisk together the flour, baking powder, and salt.Alternating with the milk, add the flour mixture to the butter mixture in three additions, thoroughly beating in each addition.Stiffly beat the egg whites and fold into the batter gently.Grease a Bundt pan and affix almonds with dabs of butter into some of the creases. Pour in the batter and bake at 350 for 1 hour.Allow to cool in pan for 15 minutes before transferring to a wire rack to cool completely.And that’s it! We’ve been eating slices of it for breakfast, snacks, and dessert all week. I especially recommend heating it up and adding some ice cream. Store covered at room temperature.
- 1 cup butter, room temperature
- 1 cup granulated sugar
- 1 cup powdered sugar
- 5 eggs, separated, at room temperature
- 1 teaspoon vanilla extract
- 1 teaspoon almond extract
- 3 cups cake flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- 1 cup milk
- In a large bowl, cream butter and two sugars until light and fluffy.
- Beat in egg yolks, one at a time, making sure to combine thoroughly.
- Beat in vanilla extract and almond extract.
- In a medium bowl, whisk together flour, baking powder, and salt.
- Add flour mixture to batter in 3 additions, alternating with milk.
- Bea egg whites until stiff peaks form. Fold into batter.
- Grease a Bundt pan and affix almonds into grooves with dabs of butter. Pour in batter and bake at 350 for 1 hour. Allow to cool in pan for 15 minutes before transferring to a wire rack to cool completely.